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Lemon Chili fish

This is such a soothing American dinner. My kids love it (except the spinach).

What I used: Serves 4-6

4-6 boneless tilapia filets

1 cup bread crumbs

Marinade:

1tsp chili powder

½ tsp white pepper powder

½ tsp cumin powder

A pinch of turmeric

1 tsp ginger garlic paste

4 tsp lemon juice

1 tsp olive oil

Salt to taste

Some diced vegetables like potatoes, pearl onions (optional)

A large bunch of fresh spinach (optional)

Mix the marinate ingredients and brush both sides of the fillets. Refrigerate for 30 minutes.

Preheat the oven at 400 degree F. Grease/spray a thin coat of oil on a baking sheet. Coat the fish in a generous amount of breadcrumbs on both sides. Place the fish and any raw vegetables you would like. Sprinkle bread crumbs on the vegetables. Bake it for 20 minutes, or until the fish pierced with a fork comes out moist and flaky.

While the fish bakes, heat a large pan on medium-high. Add the fresh spinach leaves and let it cook until it shrinks, about 3 minutes. Sprinkle a little salt and pepper, ½ tsp olive oil and a few drops of lemon juice. Place it on a dinner plate alongside the baked fish and vegetables. Dinner is served. Enjoy!

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.Back in the large pot, Add oil, on m…

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it. What you need: Serves 43 cups kasi soppu/ganike soppu/solanum nigrum leaves3-4 Garlic 4-5 Black pepper seeds 3 red chilies3 tsp dry coconut2 tsp ghas ghase/khus khus /poppy seeds1/2 cup milk1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds. If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside. In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…